Brewer's Friend

Print

Immediate Consumption--2020

237 calories 20.8 g 12 oz
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 70 min
Batch Size: 11.25 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (ending kettle)
No Chill: 20 minute extended hop boil time
Calories: 237 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created Thursday October 8th 2020
1.072
1.013
7.8%
76.2
6.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.50 lb Pale 2-Row22.5 lb Pale 2-Row 37 1.8 78.3%
2.25 lb American - Caramel / Crystal 10L2.25 lb Caramel / Crystal 10L 35 10 7.8%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 2.6%
1.50 lb Munich1.5 lb Munich 37 6 5.2%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose 42 0.5 5.2%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 0.9%
28.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galaxy1 oz Galaxy Hops Pellet 15.9 First Wort 0 min 27.28 5.9%
0.50 oz Yakima Valley Hops - Simcoe0.5 oz Simcoe Hops Pellet 13.3 Boil 20 min 8.81 2.9%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 15.9 Boil 5 min 8.35 2.9%
1.50 oz Yakima Valley Hops - Simcoe1.5 oz Simcoe Hops Pellet 13.3 Whirlpool at 200 °F 10 min 13.28 8.8%
1.50 oz Yakima Valley Hops - Citra1.5 oz Citra Hops Pellet 18.5 Whirlpool at 200 °F 10 min 18.48 8.8%
6 oz Yakima Valley Hops - Citra6 oz Citra Hops Pellet 18.5 Dry Hop 2 days 35.3%
6 oz Yakima Valley Hops - Simcoe6 oz Simcoe Hops Pellet 13.3 Dry Hop 2 days 35.3%
17 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 gal Infusion 149 °F 70 min
mash out and hold Temperature 168 °F 35 min
9 gal Sparge 170 °F 35 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
3.50 tsp Ferm-K Other Boil 15 min.
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
3 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 559 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 16.54 66.2  
Strike water volume at mash thickness of 1.5 qt/lb 10.22 40.9  
WARNING: Mash tun capacity exceeded.
Volume required: 12.4 gal. Reduce mash thickness
   
Grain absorption losses -3.41 -13.6  
Remaining sparge water volume 6.32 25.3  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 12.88 51.5  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Adjusted starting boil size 13 52  
Boil off losses -1.75 -7  
Amount in kettle at end of boil 11.25 45  
Hops absorption losses -0.19 -0.8  
Estimated amount in fermentor 11.06 44.3  
Total: 16.54 66.2
 
Notes

2-3 packs (depending on the package date) Imperial yeast in 2000mL starter @ 1.037

Start primary at 65°F and slow rise to finish at 69°F. Hold for D-Rest and check gravity. If you pitched enough healthy yeast, this beer will finish between 1.012-1.014.

Heavy doses of dry hops can be added all at once or in 2 different additions. 65°F is a good temp to hold during dry hopping. The Citra used in this version, are LUPOMAX from Yakima Valley Hops, which is why the AA% is higher than usual. If you sub out for regular Citra, adjust accordingly for the lower AA%. Also, if you can't get Galaxy, Mosaic is a good alternative.

After 2-4 days of dry hopping, begin crashing the temp over the course of 4-5 days, down to 35° and hold for cold conditioning. I usually do 2-3 yeast/hop dumps over the course of the crash. Gelatin can be used for fining if you like.

This beer has taken gold medals and blue ribbons at many comps in both the American IPA and Double IPA categories. It regularly scores between 40-45 out of 50.

I have very soft, clean water in Salem, Oregon so I run it through a charcoal filter to remove chlorine and then add the small amounts of CaSO4 and CaCl2 in the mash to harden the water & lower the pH, which allows the hops to shine in the finished beer. Adjust accordingly for your water profile.

Any questions/comments? email [email protected]



Award Winning Recipe
Last Updated and Sharing
 
514
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-22 22:45 UTC